You cannot celebrate Belgian cuisine without Moules-Frites. Our mussels are steamed in a flavorful beer broth, aromatic vegetables, and butter, creating a sauce that begs to be soaked up with crusty bread or a stray fry.

Mussels Steamed in Beer

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.

Clean the Mussels

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.

Cook the Base

Stir in the crushed tomatoes, white wine, paprika, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

Make the Sauce

Add the cleaned mussels to the pot, stirring gently to coat them in the sauce. Cover the pot and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

Add the Mussels

Garnish with chopped parsley and serve hot with lemon wedges on the side for squeezing over the mussels.

Serve

fresh mussels

olive oil

onion, finely chopped

garlic, minced

red bell pepper, diced

tomatoes, crushed

white wine

paprika

salt

black pepper

fresh parsley, chopped

lemon wedges